Summer Squash Tostadas with Rajas, Roasted Corn, Crema Mexicana & Queso Fresco
WHAT YOU NEED
- 1 poblano pepper
- 1 ear corn
- 2 Tbsp. extra virgin olive oil
- ½ medium-sized white onion, thinly sliced into 1/8 inch strips
- 1 yellow squash or zucchini, diced into ¼ inch cubes
- 2 cloves of garlic, minced
- Salt and pepper to taste
- ½ cup Cacique Crema Mexicana
- 4 six-inch tostada shells (store bought is fine)
- ½ cup Cacique Queso Fresco, crumbled
- ½ bunch of cilantro, chopped
- 1 lime, quartered
HOW TO MAKE IT
- Roast the poblano pepper and corn. You can do this in one of two ways. Place the poblano and corn on a baking sheet and broil on high for 5 to 10 minutes, rotating halfway through, until charred evenly on all sides. Or, using tongs, roast the poblano and corn over an open flame on the stove. Once roasted, set aside the corn until cool enough to handle and then cut the kernels off. Place the pepper in a recloseable plastic bag and seal, or a bowl covered with plastic wrap, and let rest for approximately 10 minutes. Once cool enough to handle, peel the skin away and remove the seeds, then slice into thin strips and set aside.
- Preheat a heavy bottomed sauté pan over medium-high heat and add olive oil.
- Add the onions and sauté for 3 to 4 minutes or until translucent. Next, add the squash and garlic and sauté for 2 to 3 minutes, stirring occasionally, until slightly browned and the squash is soft but not mushy. Add the roasted poblano and corn kernels to the pan and cook for an additional 2 to 3 minutes, then season with salt and pepper to taste.
- Lower the heat to medium and stir in the Cacique Crema Mexicana, combining until everything is well coated. Cook for approximately 2 minutes until the mixture is reduced and thickened. Remove pan from the heat and taste for seasoning.
- To assemble the tostadas, spoon the squash, onion, poblano and corn mixture evenly onto each shell. Garnish with Cacique Queso Fresco and fresh cilantro, then serve warm with a lime wedge on the side.